Wednesday, December 29, 2010
Wednesday, December 22, 2010
1 cup heavy cream
Fresh spinach, chiffonade
Steamed broccoli, finely chopped
Anything else you may want
Unroll pie crusts and cut rounds from them with a 2-1/2 inch round cutter; press rounds into mini muffin pan. Place ~1 tsp. of filling in each crust. Whisk together eggs and cream, pour into crusts to fill. Bake at 350 for 15-20 minutes.
Tuesday, December 21, 2010
1/2 cup pecans, toasted and chopped coarse(optional)
1 tablespoon grated orange zest
1/3 cup fresh orange juice
2/3 cup buttermilk
6 tablespoons unsalted butter, melted and cooled
1 large egg, beaten lightly
1 cup granulated sugar
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups cranberries, coarse chopped
Preheat oven to 375° F. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out extra.
Stir together the orange zest, orange juice, buttermilk, butter, and egg in a small bowl. Whisk together the flour, sugar, salt, baking powder, and baking soda in a large bowl. Stir the liquid ingredients into the dry ingredients with a spatula until just moistened. Gently stir in the cranberries and pecans. Do not overmix. Scrape the batter into the prepared pan and smooth the top with a spatula.
Bake 20 minutes, then reduce heat to 350° F; continue to bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes longer. Cool in the pan 10 minutes, then transfer to a wire rack and cool at least 1 hour before serving. The bread can then be wrapped in plastic and stored at room temperature for several days.
Thursday, December 16, 2010
1 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1/4 tsp. salt
1-1/2 tsp. molasses
1-1/2 tsp. espresso powder
6 oz semisweet chocolate
1/2 cup chopped hazelnuts
In a saucepan combine butter, sugars, salt, molasses, and espresso powder. Stir occasionally until you reach 250 degrees; then stir constantly until it reaches 300 degrees, remove from the heat and spread on a silicone mat. Score and let cool. Melt the chocolate and spread over the toffee, sprinkle with hazelnuts, let cool and break into pieces.
8 oz. salted butter
8 oz. sugar
1 tsp salt
3 tbsp. water
1 tsp. vanilla
Fleur de Sel
Combine butter, sugar, salt, and water in a saucepan. Cook over medium heat stirring constantly until it reaches 300 degrees, remove from heat and stir in the vanilla. Pour onto a silicone mat or parchment and spread thin, sprinkle lightly with fleur de sel. Score, let cool and break into pieces.
Wednesday, December 15, 2010
1 c butter/margarine
2 tsp vanilla
2 tsp rum flavoring
Add and mix:
3/4 c sugar
Sift together and add:
1/4 tsp salt
3 c flour
1 tsp nutmeg
1/3 c butter
1 tsp vanilla
2 tsp cream
2 tsp rum
2 c powdered sugar
Shape into rolls, 1/2" diameter.
Cut into 3" lengths.
Ungreased cookie sheet.
Bake 12-15 min.
Frost (best to use cake
Sprinkle with nutmeg.
SOURCE: Dawn Pfitzer
Saturday, December 11, 2010
Monday, November 29, 2010
1 head garlic (3 inches wide)
3 1/2 tablespoons olive oil, divided
1 1/2 cups whole milk
4 T unsalted butter
1/2 teaspoon white pepper
Preheat oven to 425°. Wrap each potato in foil, then prick potatoes through foil several times with a fork. Cut off and discard 1/2 inch from top of garlic head, exposing cloves. Put garlic on a double layer of foil, then drizzle with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt. Twist foil tightly to enclose. Roast potatoes and garlic on rack in upper third of oven until tender, 1 to 1 1/4 hours.
Unwrap garlic and cool to warm, then squeeze cloves into a large bowl and mash well with a fork. Heat milk, butter, white pepper, and 1 1/4 teaspoons salt in a small saucepan over medium-low heat until butter is melted. While milk mixture heats, unwrap baked potatoes and force through ricer into bowl with garlic. Pour in hot milk mixture and gently stir with a large heatproof rubber spatula until combined.
1/2 cup firmly packed light brown sugar
1/2 cup fresh orange juice
4 tablespoons butter, melted
2 tablespoons fresh lemon juice
2 teaspoons finely grated orange zest
1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1. Preheat the oven to 350° F. Butter a 2-quart casserole and set aside.
2. Combine all ingredients in a large mixing bowl, beating until smooth. Taste for salt and pepper and adjust as needed.
3. Scoop into the casserole, spreading to the edge and roughing the surface. Bake uncovered on the middle oven shelf for about 45 minutes or until tipped with brown.
2/3 cup sugar
1/4 cup all purpose flour
3 tablespoons minced crystallized ginger
2 tablespoons bourbon
1 teaspoon apple pie spice
Source: Molto Gusto: Easy Italian Cooking by Mario Batali and Mark Ladner
½ cup sugar
½ cup corn syrup
1¾ cups (14 ounces) crème fraîche (see note)
½ teaspoon salt
Combine the milk, sugar and corn syrup in a medium saucepan and heat over medium heat, stirring, until the sugar is dissolved and the temperature registers 160 degrees on an instant-read thermometer. Pour the mixture into a heatproof bowl and chill over an ice bath, stirring occasionally, until cold.
Using an immersion blender or a whisk, mix the crème fraîche and salt into the milk mixture. Strain through a fine-mesh strainer into another bowl or container, cover and refrigerate for at least six hours or, preferably, overnight. Whisk the crème fraîche mixture until smooth. Freeze the gelato in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze one hour before serving.
Note: For homemade crème fraîche, combine four parts heavy cream with one part buttermilk (~1 1/3 c and 1/3 c, respectively) in a covered container and let it stand at a cool room temperature (65 to 70 degrees) for 24 to 36 hours, until it thickens and sours slightly. Stir it well and refrigerate. It'll keep for one week.
For the praline:
- ½ cup (100 gr) sugar
- ¾ teaspoon sea salt
- 2 cups whole milk, divided
- 1½ cups (300 gr) sugar
- 4 tablespoons salted butter
- scant ½ teaspoon sea salt
- 1 cup heavy cream
- 5 large egg yolks
- ¾ teaspoon vanilla extract
2. Heat the sugar over moderate heat until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. (Or most of it—there may be some lumps, which will melt later.)
Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it’s just about to burn. It won’t take long.
3. Sprinkle in the salt without stirring, then pour the caramel onto the prepared baking sheet and lift up the baking sheet immediately, tilting and swirling it almost vertically to encourage the caramel to form as thin a layer as possible. Set aside to harden and cool.
4. To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they’re floating. Nest a smaller metal bowl (at least 2 quarts/liters) over the ice, pour 1 cup (250 ml) of the milk into the inner bowl, and rest a mesh strainer on top of it.
5. Spread 1½ cups sugar in the saucepan in an even layer. Cook over moderate heat, until caramelized, using the same method described in Step #2.
6. Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go.
The caramel may harden and seize, but return it to the heat and continue to stir over low heat until any hard caramel is melted. Stir in 1 cup of the milk.
7. Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks, stirring constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens. If using an instant-read thermometer, it should read 160-170 F.
8. Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled.
9. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
10. While the ice cream is churning, crumble the hardened caramel praline into very little bits. Once your caramel ice cream is churned, quickly stir in the crushed caramel, then chill in the freezer until firm.
Note: As the ice cream sits, the little bits of caramel may liquefy and get runny and gooey, which is what they’re intended to do.
Tuesday, November 23, 2010
2 lb. brown sugar
16 oz corn syrup
2 cans sweetened condensed milk
1 tbsp vanilla paste
1/2 tsp salt
1/4 cup dark rum
In a large kettle melt butter, stir in brown sugar, rum and salt. Gradually add corn syrup and milk, stirring constantly. Cook over medium heat until it reaches firm ball stage(245 to 250). Remove from heat and stir in the vanilla. Pour into a well buttered jelly roll pan. Let cool until set and then cut into 1 x 3/4 inch pieces and wrap in waxed paper.
Makes ~200 pieces
Tuesday, November 16, 2010
3 chicken breasts(1.5-ish lbs) cut into large cubes
1 can coconut milk
3/8 cup low sodium soy sauce
1/8 cup fish sauce
2 tbsp minced garlic
2 tbsp creamy peanut butter
1 tsp curry
2 tbsp sriracha(or to taste)
2 cups steamed veggies(broccoli, carrots, snap peas)
Whisk together coconut milk, soy sauce, fish sauce, garlic, peanut butter, curry & sriracha. Add chicken cubes to sauce and let marinate for 15 minutes to 3 hours. Pour chicken and sauce into a pan and cook for ~10 minutes over medium/high heat until chicken is cooked, add veggies right at the end.
Serve over rice.
Makes 5 servings.
Monday, November 15, 2010
4-1/2 cups sugar
1 (7oz) jar marshmallow creme
1 (14.5oz) can evaporated milk
12oz milk chocolate
12oz semisweet chocolate
2 cups chopped walnuts
Combine butter, sugar, marshmallow creme and evaporated milk in a small kettle. Bring to a boil over medium to low heat, stirring constantly until sugar dissolves. Boil steadily over low heat for 7 minutes, stirring occasionally.
Remove from heat. Add chocolate and nuts; stir until chocolate is melted and blended in.
Pour at once into two buttered 9" square pans. When cool and firm cut into pieces.
Makes approximately 5.5 pounds.
Generic marshmallow creme does not work well, it must be Kraft!
I use a candy thermometer to make sure the mixture is below 115 degrees so that I don't scorch the chocolate.
1 cup white sugar
2/3 cup corn syrup
5 tablespoons unsalted butter
1 tablespoon vanilla extract(or 1/8tsp Fiori di Sicilia if you want creamsicle flavoured)
2 1/4 cups powdered sugar
1/3 cup powdered milk
1/4 teaspoon kosher salt
10-40 drops red and yellow food coloring
- Heat white sugar, corn syrup and butter in a sauce pan over low heat. Stir until all ingredients are dissolved. Turn heat to high until mixture comes to a boil. Once boiling, reduce heat to medium and let bubble (uncovered) for 5 minutes.
- Stir in vanilla extract and remove from heat. Allow to cool until warm to the touch (about 15 minutes).
- In a large bowl sift powdered sugar, powdered milk and salt. Add cooled mixture from sauce pan and stir until it’s too thick. Begin to work with your hands and knead the dough until all of the powdered sugar have been absorbed.
- Divide dough into 3 sections, make a dent in 2 pieces and add 20 drops of yellow food coloring to each. In one of those, add 9 drops of red food coloring to create orange. Mix each until colors are even throughout.
- To make candy corns, eyeball 1/8th of the dough from each piece. Roll each color into long ropes and press together. Cut with a knife and smoosh the seams together. Microwave them in short bursts to keep the dough warm. Allow the candy to cool and air dry.
- Once dry, store in an airtight container.
Tuesday, November 9, 2010
- Heat oven to 400° F. Place the chicken in a medium pot, add enough water to cover, and bring to a boil. Reduce heat and simmer until cooked through, 15 to 20 minutes; remove from pot and let cool. When cool enough to handle, shred the chicken, discarding the skin and bones; place the meat in a large bowl.
- Meanwhile, in a blender, puree the salsa, cilantro, and ½ cup of the sour cream until smooth. Transfer to a small saucepan and simmer until slightly thickened, 10 to 12 minutes. Stir in the remaining ½ cup sour cream.
- To the chicken, add the corn, ½ cup of the sauce, 1 cup of the cheese, and ½ teaspoon each salt and pepper and toss to combine.
- Spread 1 cup of the remaining sauce in a 9-by-13-inch baking dish. Roll the chicken mixture in the tortillas (about ½ cup per tortilla) and place seam-side down in the dish. Top with the remaining sauce and cheese. Bake until bubbling and beginning to brown, 15 to 20 minutes. Serve with cilantro, sour cream, and rice, if desired.
- I didn't have croutons, so I used dried bread crumbs instead.
- I mixed the seasonings with the crumbs (but not the cheese).
- Instead of tomato puree, I used some leftover pizza sauce.
- I cut each chicken breast into about three parts (instead of strips), cutting off the narrower half and then slicing the thicker part in two pieces lengthwise so there were three pieces of about the same general thickness.
- I sprinkled the Parmesan on top of it all before baking.
Saturday, November 6, 2010
Saturday, October 30, 2010
Saturday, October 23, 2010
Tuesday, October 12, 2010
Wednesday, September 8, 2010
- This recipe would work well with beef or turkey also.
- I've also chopped up chicken breasts instead of using shredded chicken.
- It makes a good freezer meal. Place filled tortillas into the baking dish as instructed. Put enchilada sauce in a small zip-loc on top and put cheese into another small zip-loc on top so it all stays together. Cover well and freeze. When you want to serve it, just thaw, finish the sauce/cheese steps of the assembly and bake.
- I rarely have enchilada sauce on hand, but have substituted a small can of tomato sauce (8 oz) mixed with cumin.
- Brown meat; drain off excess fat; stir in remaining ingredients in first section above. Simmer one hour, stirring occasionally.
- Combine ricotta, eggs, 1/2 tsp salt, pepper, 2 T parsley, and Parmesan.
- Spoon about 1/2 c meat sauce on bottom of 9 x 13 pan.
- Cover with layer of uncooked noodles
- spread 1/3 of cheese mixture, 1/3 of mozzarella and 1/3 of the meat over the noodles. Repeat layers twice.
- Bake at 375 for 1 hour. Let stand for 15-20 minutes before cutting.
Tuesday, September 7, 2010
- Place flour and eggs in separate shallow bowls. Dip chicken in the flour, then in eggs. Place in a sprayed baking dish.
- Combine the Parmesan, bread crumbs and butter. Sprinkle over chicken.
- Loosely cover the baking dish with foil. Bake at 375 for 15 minutes. Uncover and bake 15 minutes longer until top is browned.
- Meanwhile, combine the remaining ingredients (tomato, etc.)
- Put each serving on a plate and top with a little bruschetta for those who aren't foolish enough to think tomatoes are yucky.
- Italian herb seasoned crumbs would've been great too.
- I usually add more garlic to just about everything and did this time also. That was really not the best idea. Next time, I'll just dutifully stick to 2 cloves.
- I had 5 chicken breasts and actually there was a lot of topping. I could've done 6.
- Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen.
- Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). Remove from heat, and stir in vanilla immediately. .
- Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.
Sunday, September 5, 2010
Saturday, September 4, 2010
1 tbsp. vegetable oil
4 c. water
½ tsp. salt
1 med. onion, diced
1 stalk celery, diced
1 carrot, chopped
½ c butter
½ c flour
3 c chicken or turkey broth
*2 c milk or half and half
¾ c diced turkey, chicken or ham
½ tsp. dried rosemary
parsley, salt, pepper
Rinse rice, sauté in oil, add water and salt. Simmer rice about 30 minutes, or until cooked. Drain, reserving 1 ½ cups of liquid. In large soup kettle, sauté onions and carrot in butter until onion is transparent, reduce heat. Thoroughly blend in flour and cook five minutes, stirring frequently. Do not brown. Using a whisk, blend in hot chicken stock and reserved rice liquid. Cook, allowing to thicken slightly.
*If you want a creamy soup, add the milk or half-and-half.
Add rice, meat, and seasonings. Simmer 20 minutes. 8-10 servings.
Thursday, August 26, 2010
4 (6 oz) chicken breasts
1 tsp thyme
Salt and pepper
1/4 cup pignoli (pine nuts)
2 c. chicken stock
4 T cold butter
1 medium red onion, finely chopped
3 ribs celery, finely chopped
1/2 tsp crushed red pepper flakes
1/2 tsp nutmeg
1 c dry white wine
1 c dried cherries
Preheat a large nonstick skillet over medium-high heat with 3 T oil. Season chicken with thyme, salt and pepper and add to the hot skillet. Cook for until done on the outside, then move to one side of the skillet.
Add pignoli to the skillet and toast over moderate heat. Add 1T oil, onion, celery, red pepper flakes, and nutmeg. Cook for 3 to 4 minutes or until the celery and onions are tender. Add the stock, and cook until the pan is almost dry. Add the white wine, and cherries continue to cook until there is only about 1/2 cup of liquid left in the pan. Turn the heat off the under the pan. Add butter in small pieces and whisk until it has completely melted.
3/4 cup butter-flavored crisco (buy it in sticks and you won't have the measuring mess)
1-1/4 cups firmly packed brwn sugar
2 tbsp milk
1 tbsp vanilla
1-3/4 cups flour
1 tsp salt
3/4 tsp baking soda
1- 1/2 cup semi sweet chocolate chips
Combine crisco,brwn sugar,milk,and vanilla in bowl.Beat in egg. Combine flour, salt and baking soda. Mix into creamed mixture. Stir in chips.
Drop onto ungreased baking sheet. Bake for 8-10 minutes
NOTES: They brought these to this year's 4th of July picnic and they were pretty fantastic. Don't overbake and they'll be the nicest cookie texture you've ever had.
Wednesday, August 25, 2010
- 2 c brown sugar
- 2 c buttermilk
- 2 eggs
- 1 tablespoon cocoa
- 2 1/2 Cups Flour
- 1 teaspoon Soda
- 5 Tablespoons Hot water
- 1 teaspoon Vanilla
Cream sugar and eggs. Sift together flour and cocoa, dissolve baking soda into water, and combine all ingredients.
Grease and flour pan. Bake at 350 until done (55-60 minutes for a bundt pan).
- 1 lb powdered sugar (3-4 c.)
- 1 8oz package of cream cheese
- 1 stick butter
- 1 tsp vanilla
Source: Someone on Ravelry's grandmother
Monday, August 23, 2010
- 2 cups whole milk
- 1 cup heavy cream
- 4 large egg yolks
- 2/3 cup sugar
- 3 tablespoons fresh lime juice, preferably Key lime
- 2 teaspoons grated lime zest
- 3/4 cup (about 5) crushed graham crackers (optional)
Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow. Temper the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.
Pour the mixture through a fine-mesh strainer into a clean bowl and let cool to room temperature, stirring every 5 minutes or so. Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.
Gently whisk the lime juice and zest into the base. Pour the mixture into the container of an ice cream machine and churn. (Optional: Just after churning quickly stir in the graham cracker crumbs.) Transfer to an airtight container and freeze for at least 2 hours before serving.
Tuesday, August 17, 2010
- The flavor was really good and the marsala added a nice, distinct flavor.
- We made the first ones about 1/4" thick as indicated, and they were BAD! (Didn't get crispy and too tough.) It worked much better to roll it as thin as possible (we could practically see through the dough).
- Instead of ovals, we'd roll them more into circles to give a nicer finished look. (More filling exposed to dip into pistachios or chocolate shavings.)
- The egg white is essential to make it all stick together while frying, but try to keep the it off the cannoli tubes so it doesn't make them stick.
- The oil was heated to about 380 F. There was nothing indicated in the recipe and we just guessed.
- The filling made about 16 cannoli, and there were more shells than that. I've put some in the freezer to see if that works well.
- DO NOT FILL THEM TOO FAR AHEAD OF TIME. They were pretty soggy by the next day.
Saturday, August 14, 2010
- In a large pot, heat milk to 190 degrees, stirring to keep the bottom from scorching.
- Once the milk reaches 190, slowly add all the vinegar. Stir until white curds separate and are floating in the yellow-ish whey.
- Pour curds and when into a colander lined with 3-4 layers of cheesecloth. Let drain for several hours. Store cheese in an air-tight container. It will keep for up to two weeks.
- This is a good, spreadable cheese and can be flavored with herbs, garlic, etc.
- I used about 3/4-1 cup of powdered sugar, 1/4 cup milk or cream (maybe less, depending on the texture), and the outer peel of one lemon (grated on a micro-plane) to make canolli filling. I whipped it with the whisk attachment of my Kitchen-aid. Very good!
- I've also salted it a little (herbs and garlic are also good here) and used it for lasagna or manicotti - basically, wherever you'd use ricotta.
- Sometimes it's necessary to add a little more vinegar to make the curds separate. If it doesn't happen within a minute, add the extra.
Friday, August 13, 2010
Wednesday, August 11, 2010
- 1 1/2 c Nabisco 100% Bran cereal
- 1 1/4 c milk
- 1 egg
- 1/4 c oil
- 1 1/4 c flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 c sugar
- Bake or fry tater tots according to package directions. Make sure they’re a little on the crisp side. Warm tortillas in the oven or microwave; keep warm and soft.
- Brown breakfast sausage in a large skillet, breaking it up as you go along.
- Mix eggs, half and half, salt, and pepper, and beat with a fork or whisk until totally combined. Melt butter in a skillet over medium heat and cook the eggs, scrambling them until they’re in smaller pieces and no longer wet.
- To assemble, add ingredients to the middle 1/3 of a warm tortilla in this order: cheese, eggs, sausage, tater tots, chopped onion, jalapeno, and tomato slices. Wrap one side of the tortilla, then the other. Wrap burrito tightly in a square of foil and keep warm. Reheat in the oven if necessary.
- 8 oz old-fashioned rolled oats (2 cups)
- 1 1/2 oz sunflower seeds (1/2 cup)
- 3 oz sliced almonds, (1 cup)
- 1 1/2 oz wheat germ (1/2 cup)
- 6 oz honey (1/2 cup)
- 1 3/4 oz dark brown sugar (1/4 cup packed)
- 1 oz unsalted butter
- 2 tsp vanilla extract
- 1/2 tsp kosher salt
- 6 1/2 oz chopped dried fruit*
Spread the oats, sunflower seeds,*** almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.†
In the meantime, combine the honey, brown sugar, butter††, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down,††† evenly distributing the mixture in the dish. Place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.
Sunday, August 8, 2010
Thursday, August 5, 2010
- Preheat oven to 325 degrees.
- Wash and pat dry the 4 chicken breasts. Place them in a small casserole dish.
- Sauce: Combine cream of chicken soup, red wine (vinegar), and melted butter & mix together. Spoon over the chicken.
- Sprinkle shredded cheddar cheese & croutons (optional) over sauce.
- Cover with aluminum foil & bake, covered for 45 minutes. Remove aluminum foil & bake an additional 15 minutes, uncovered.
Friday, July 23, 2010
Wednesday, July 21, 2010
- This was made on the fly, so all measurements are approximate.
- I was in the midst of slow cooking a large pork loin, so I used that, but obviously the yummiest option would be to grill pork chops along with the peaches.
- This makes a pretty thin sauce, so if you like it thicker, mix a little more orange juice with some cornstarch and add that to the sauce as it simmers.
- 8 strawberries
- 1/2 cup milk
- 1/2 cup plain yogurt
- 3 tablespoons white sugar (or honey)
- 1/2 teaspoon vanilla extract
- 6 ice cubes
Thursday, July 15, 2010
Wednesday, July 14, 2010
1/2 cup sugar
1 1/2 cups gin
3/4 cup fresh lime juice
1 1/2 quarts chilled soda water
Thin slices of lime
1. In a 1-quart pan, mix sugar with 1/2 cup water and stir over low heat until sugar is dissolved, about 5 minutes. Let cool or chill.
2. In a 3-quart pitcher, combine gin, lime juice, and the cooled syrup. Cover and freeze until ready to serve.
3. To serve, add soda water. Pour into ice-filled glasses and garnish with lime.
Thursday, July 8, 2010
1 large ripe pineapple
3 tablespoons honey
1 tablespoon freshly-squeezed lemon or lime juice
1/2 teaspoon freshly-ground black pepper
Trim, core, and peel pineapple. Cut into quarters from top to bottom. Slice out the core from each quarter. Cut each quarter slice into two pieces You should now have 8 long wedges of pineapple. You could also cut each of these in half to get 16 shorter servings
In a small bowl, combine honey, lemon or lime juice, and black pepper. Brush the glaze onto each slice of pineapple, coating completely.
Preheat barbecue grill. Either oil or spray the grill rack with non-stick cooking spray. Place pineapple wedges on the grill and cook approximately 4 minutes on each side (turning so that grill marks are on all sides) until the pineapple becomes fragrant and starts to dry out on the surface. NOTE: Don't overcook, or they'll turn mushy.
Remove from the grill and brush with any additional glaze one more time. Serve and enjoy!
Friday, July 2, 2010
- In a 3-qt. saucepan, heat 4 cups water to boiling. Remove from heat; add noodles (push them into the water if necessary. Soak for about 3-5 minutes or until soft, but firm. Drain, rinse with cold water.
- Mix lime juice, 1/3 c water, brown sugar, fish sauce, soy sauce, vinegar, red pepper, and 1 tbls. oil. Set aside.
- In wok or skillet, heat remaining oil. Cook garlic and shallot (onion) about 30 seconds, stirring constantly. Add eggs. Cook about 2 minutes, stirring gently and constantly, until scrambled but still moist.
- Stir in noodles and lime juice mixture. Increase heat to high. Cook about one minute, tossing constantly with 2 wooden spoons until sauce begins to thicken. Add remaining ingredients except cilantro. Cook 2-3 minutes, tossing with 2 wooden spoons until noodles are tender. Place on serving platter. Sprinkle with cilantro. Garnish with additional peanuts and green onions if desired.
I used more green onions instead of the shallots.
Thursday, July 1, 2010
- Cook beef, onion, and garlic. Stir in tomatoes and spices.
- In a bowl, mix cheeses, eggs, salt and pepper.
- In a sprayed 9X13, layer, 1 cup sauce, half the pasta, half the cheese, 1 cup sauce, remaining pasta, cheese, and remaining sauce.
- Top with Parmesan.
- Bake at 350 for 1 hour, or until heated through.
Also good to divide into two smaller pans and freeze one.
Sunday, June 27, 2010
2 avocados, cut into cubes
1 pint cherry tomatoes, halved